Step-by-Step Instructions
1. Prep the Slow Cooker
Grease the inside of a 5- to 6-quart slow cooker insert with non-stick cooking spray or line it with parchment paper for effortless lifting and slicing.
2. Mix the Creamy Filling
In a large mixing bowl, whisk together the melted butter, sour cream, cream of chicken soup, garlic powder, salt, pepper, 1 cup of shredded cheddar cheese, and half of the crumbled bacon.
3. Coat the Potatoes
Add the diced potatoes and half of the sliced green onions into the bowl. Fold gently with a spatula until every piece of potato is evenly coated in the rich, cheesy mixture.
4. Layer and Cook
Transfer the potato mixture into your prepared slow cooker, pressing it down lightly into a smooth, even layer.
Cover with the lid and cook on:
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LOW for 6 to 7 hours (Recommended for optimal tenderness)
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HIGH for 3.5 to 4 hours
5. Top and Melt
Once the potatoes are fork-tender, sprinkle the remaining ½ cup of cheddar cheese and the rest of the crumbled baconevenly over the top. Cover for an additional 10–15 minutes, or until the cheese is completely melted and bubbly.
6. Slice and Serve
Garnish with the remaining fresh green onions. Allow the bake to rest for 10 minutes so it sets, then scoop or cut into thick, satisfying squares. Top each piece with a dollop of sour cream and a crack of fresh black pepper!
Pro-Tips for Success
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Cut Potatoes Evenly: Keeping your potato cubes uniform (around ½-inch size) ensures every bite cooks through at the exact same rate.
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Freshly Shred Your Cheese: Pre-shredded bag cheese contains anti-caking agents that prevent smooth melting. Grating your own sharp cheddar yields a far richer texture.
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Make It Extra Creamy: For an even richer casserole texture, stir in ½ cup of softened cream cheese when mixing the sour cream base
